Roasted Tomato & Caramelized Onion Quiche
Servings: 8 slices
Equipment
- food processor
- 9" pie plate
Ingredients
Pastry Crust
- 185 g flour
- 1/2 tsp. salt
- 100 g butter cold & cubed
- 2 1/2 Tbsp. water ice cold
Roasted Tomato & Caramelized Onion Filling
- 1 large sweet onion diced
- 1 Tbsp. butter
- 1 pint cherry tomatoes halved
- 5 eggs
- 1/4 cup green onions thinly sliced
- 1 1/4 cups heavy cream
- salt
- pepper
- 1 cup mozzarella shredded
- 1/4 cup parmesan grated
Instructions
Prep Pastry Crust
- Pulse flour, salt, & butter in food processor into the consistency of large breadcrumbs.
- Drizzle water with the food processor running on low, then turn up to high and process until just combined into a dough ball, up to 30 seconds.
- Transfer to a square of plastic wrap and loosely form into a disc, then wrap tightly.
- Refrigerate at least an hour, or overnight.
Prep Filling
- Caramelize onions in butter until golden brown.
- Broil tomatoes until just beginning to char.
- Combine onions & tomatoes and let cool.
Put It Together
- Preheat convection oven to 350°F (preferred) or regular oven to 400°F.
- Sprinkle work surface lightly with flour and place dough disc on top, then sprinkle dough lightly with flour. Roll out to 11" diameter and transfer to pie plate. Trim overhang and crimp edges.
- Refrigerate for 15 minutes.
- Place large parchment paper round over the crust and press lightly into the bottom edge, then fill with pie weights or dried beans to weigh down.
- Bake crust for 20 minutes.
- Reduce convection oven to 325°F or regular oven to 350°F.
- Carefully remove paper & weights, then return crust to oven for 10 minutes until light golden brown.
- While crust is finishing, whisk eggs with green onions, heavy cream, salt, & pepper.
- Drop onion & tomato mixture across the bottom of the parbaked crust. Top with mozzarella & parmesan, then pour egg mixture evenly on top.
- Bake for 35-40 minutes until top is light golden brown. The center should be set but still jiggly.
- Cover lightly with foil and let rest for 10 minutes before serving.
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